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Mini Pound Cake 迷你磅蛋糕

Ann Low

 

This mini pound cake is buttery, dense and fragrant and with the addition of cocoa powder enhances the flavour. Alternatively, you can layer the cocoa batter or just swirl it in for a marbling effect. This is an easy to follow recipe and perfectly serves 3-4 people topped with a scoop of chocolate ice cream especially for kids or, a hot pot of coffee for anytime of the day.

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Mini Pound Cake

Author Ann Low
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 0

Ingredients
 

  • 150 g soft butter
  • 85 g caster sugar
  • 100 g egg or 2 small whole eggs - lightly beaten together with the 20g egg yolk
  • 20 g egg yolk
  • 1 tsp vanilla extract
  • 120 g plain flour
  • 1 tsp baking powder
  • 15 g cocoa powder - I used Hershey cocoa powder
  • 25 ml milk

Instructions
 

  • Line a small loaf pan all sides up.
  • Beat butter and sugar till light and fluffy with an electric mixer. Gradually add beaten eggs (100g egg + 20g egg yolk) into it, followed by vanilla extract and mix well.
  • Sieve in plain flour and baking powder, fold well with a rubber spatula. Take out 1/3 of the of the batter into a bowl and fold well with the cocoa powder and milk.
  • Layer the plain and chocolate batter (3 each) alternately into prepared pan or lightly swirl the batters with a fork to create marbling effects.
  • Bake in preheated oven at 180 deg C for 15 minutes and lower temperature to 160 deg C for another 20-25 minutes. Leave cake in pan till completely cool before slicing.

Notes

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迷你磅蛋糕

*蛋糕虽小，但很适合与3-4位朋友一起共享的下午茶糕点。

材料：

做法：

  1. 准备一个长方形小烤盘铺上烘焙纸。
  2. 用电动打蛋器将牛油和糖打发至成泛白。慢慢倒入蛋液及香草香精，搅拌均匀。
  3. 筛入面粉及泡打粉，用刮刀翻拌均匀即可。分出1/3面糊，放入可可粉和牛奶搅拌成巧克力面糊。
  4. 分3次放入白面糊和巧克力面糊或用筷子插入面糊里，略微搅拌几次，使两种颜色的面糊混合，形成大理石花纹。
  5. 放进预热烤箱摄氏180度烤15分钟，然后调低温度至160度再烤20-25分钟即可。让蛋糕连烤盘一起待凉后便可脱模切片享用。 

 

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